Done..except the wait for the rest. 2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.
- Torg
You rest it 2.5 hours? 20 minutes is enough. But you can much longer if it's wrapped up and in a cooler.
ok, this highlights what I was about to post as a new thread, but since it's here, let's get it underway.
I've been calling it resting, which is incorrect...it's holding. I hold it in a cooler after I've wrapped it in foil. I place a towel below it and above it during the holding period.
The topic of resting has had some research done, which is in this thread, but which is not dedicated to just low and slow bbq as it mainly focuses on higher heat, lower meat temp cooking:
http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.htmlThe thing, out of all of that text, that caught my eye, stomach, and *heart* was the ribeye vertical of various dry aged beef durations! Man, I would love to do a ribeye vertical at a great steak joint! I used to have a "before I die" desire for pressed duck at Daniel NYC, but now I think it would be a ribeye vertical!
- Torg